The abundance of ingredients beginning with B was absolutely not planned and I did not even realize it until I was trying to think of what to call this feast while devouring it. Bacon, Brussels, Butternut, Broccoli, Balsamic... believe me, this is a combination from the heavens, and was a great way to welcome Fall!
Beginning of Fall Bounty Salad
Adapted from here
- 1 shallot, sliced
- 1 lb brussels sprouts, washed and sliced in half (or quartered if they are big ones)
- 1/2 of a medium butternut squash, peeled and cubed into bite-sized cubes
- 1 small head of broccoli, cut into small florets
- baby spinach
- 4 slices of thick-cut bacon, sliced into ½ inch pieces
- 1 tablespoon olive oil
- salt and pepper
- balsamic vinegar
- lemon (optional)
Preheat oven to 400 degrees. Toss butternut squash with olive oil, salt and pepper. Roast in preheated oven for 15-20 minutes, until the squash is tender but not too mushy.
While the squash is roasting, heat a Dutch oven over medium heat and cook the chopped up bacon until about halfway cooked.
Add the sliced shallot and let it get a little bit soft. Add the brussels sprouts, broccoli florets, a bit of salt and pepper, and cook over medium heat for about 15 minutes stirring occasionally until the brussels and broccoli are just tender and the bacon is fully cooked.
When your brussels and broccoli are cooked to perfection, add the roasted squash and toss it all together. Taste and adjust salt and pepper to taste.
Put a handful of baby spinach into each bowl. Add a scoop of the bacon, brussels, broccoli, butternut, shallot mixture.
Drizzle balsamic over each bowl, and squeeze a bit of lemon on also if you wish.
not the most photogenic thing, but so tasty!